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Nutrition Facts
Serving Size 1 (581g) Recipe makes 4 servings The following items or measurements are not included below: marinade five-spice powder corn cobs
Calories 1286
Calories from Fat 722		(56%)
Amount Per Serving		%DV
	Total Fat 80.2g	123%
	Saturated Fat 22.5g	112%
	Monounsaturated Fat 31.8g
	Polyunsaturated Fat 17.1g
	Trans Fat 1.0g
Cholesterol 385mg		128%
Sodium 367mg		15%
Potassium 895mg		25%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 1.2g	4%
	Sugars 1.3g
Protein 95.2g		190%
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Five Spice Chicken Wings

Recipe #397690 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: I'mPat
Nov 3, 2009

From the latest edition of Recipe+. I love five spice and chicken wings but unfortunately the only one in the family to like wings so will probably make with drumsticks and thighs and allow a longer cooking time. When removing tips from wings, bag and freeze and when you have enough they are great to make stock with. The recipe can be doubled and taken up to the end of step 1, bag and freeze (for up to 3 months), defrost in refrigerate overnight and continue from step 2. Have not included marinating time in the times.

SERVES 4 (change servings and units)

Ingredients

2 kg chicken wings (tips removed)
1 cup honey garlic and soy marinade
1 teaspoon five-spice powder
1 cup long-grain white rice
2 corn cobs (husk and silk removed)
1 red capsicum (medium, finely chopped)
coriander (to garnish)

Directions

1
Combine chicken, marinade and five spice in a large bowl and stir until chicken is well coated, cover and refrigerate for 30 minutes (or longer if time permits).
2
Preheat oven to 220C/200C fan forced.
3
Line a large roasting pan with baking/parchment paper and put chicken in in a single layer.
4
Bake turning chicken half way through for 30 minutes or until glazed and cooked.
5
Meanwhile cook rice in a large pot of boiling salted water until tender, drain.
6
Put corn on a microwave safe plate, cover with food warap and microwave on high (100%) for 4 to 5 minutes or until tender, let cool slightly and using a sharp knife, cut the kernels from the cobs.
7
Add the kernels and capsicum to the cooked drained rice and mix well, season with salt and pepper to taste.
8
Put cooked chicken wings on a serving platter and drizzle with pan juices and top with the coriander and serve with rice.